Dessert for Breakfast – Blueberry Buckle Coffee Cake

The Innkeepers of the Oregon Bed and Breakfast Guild use the freshest, locally grown ingredients when preparing breakfast for our guests.  Berries are big in Oregon and during July the Oregon farmer harvests the Blueberry.
The Blueberry Buckle Coffee Cake is so easy and is always a favorite summer culinary treat at the Old Parkdale Inn Bed and Breakfast.  This great crumb-topping coffee cake recipe comes to me via the Hood River County Fruit Loop Cook Book and Nelson’s Blueberry Farm where we pick up our supply of the dark blue berries high in anti-oxidants and other micro-nutrients.  The Buckle is a great crumb-topping coffee cake, light, moist, and filled with blueberries.  We serve this hot with tangy yogurt and fresh blueberries for an authentic Northwest Culinary Treat.

Have you ever wondered why this dessert is called a “Buckle”?  “Buckle” is defined as to “bend, warp, bulge, or collapse” which is exactly what happens to a blueberry buckle as it bakes.  That is because during the baking of this coffee cake the baking powder in the cake causes the buckle to rise.  But with all those fresh Oregon blueberries and crunchy streusel on top of the cake batter, the cake rises, unevenly, thereby giving it that “buckled” look.

Blueberry Buckle

3/4 cup sugar
1/4 cup shortening
2 eggs
1/2 cup milk
1 1/2 cup flour
2 teas. baking powder
1//2 teas. salt
1/2 teas. nutmeg
1/4 teas. cloves
1 1/2 cup fresh blueberries

1/3 cup sugar
1/3 cup flour
1/2 teas. cinnamon
1/4 cup soft butter or margarine

Preheat oven to 375 degrees.  Cut shortening into sugar.  Add eggs and milk and blend well.  Add dry ingredients then gentle fold in blueberries.  Pour into greased 9 inch square baking dish.  Combine topping ingredients and crumble over batter.  Bake 40-45 minutes or until top springs back when lightly touched.  Serves 8